HRN Hall of Fame: Francisco Migoya

Credit Duncan Smith/The Cooking Lab

Nominated by: HRN OFFICE

Francisco Migoya is the head chef of Modernist Cuisine in Seattle, Washington and co-author of the 2018 James Beard Award winning Modernist Bread: The Art and Science. As head chef, he leads the culinary team and directs culinary research, including the development of new techniques and recipes for Modernist Bread, and currently Modernist Pizza, due for publication in 2020. He worked as a pastry chef at The River Café in Brooklyn, Veritas in NYC, and The French Laundry and Bouchon Bakery in the Napa Valley. He has also written three pastry books: Frozen Desserts (2008), The Modern Café (2010), and The Elements of Dessert (2012), which won the 2014 International Association of Culinary Professionals (IACP) cookbook award in the Professional Kitchens category.

Appearances on HRN:

Andrew Talks To Chefs: Chef’S Roll Anti-Convention Super-Value Pack (Nyesha Arrington, Barbara Lynch, Ken Frank, Claudette Zepeda-Wilkins, Francisco Migoya)
Modernist Breadcrumbs: Still Life With Bread
Modernist Breadcrumbs: Deck The Challahs
Modernist Breadcrumbs: Emboiled In Lyes
Modernist Breadcrumbs: Breads Across America
Modernist Breadcrumbs: Flatter, Better, Faster, Stronger
Modernist Breadcrumbs: Something In The Air
Modernist Breadcrumbs: Mother, May I?
Hrn Happy Hour: Life Imitates Art Imitates Food
Hrn On Tour: “On The Rise: The Future Of Bread” International Symposium On Bread: Day 1